“A recipe a friend gave me, that I've used a couple of times with great success!! Butternut squash, carrots, and ginger each bring a unique quality to this delicious pureed vegetable soup. Absolutely lovely.”

I made this to take to a private wine tasting and it was a definite hit. I followed the recipe exactly except for adding a bit more ginger. Fabulous, and it looks like something you expect to get in a fancy restaurant. Try it if you want to impress your guests.

Reviewer:

Wow, this should definitely be called GINGER and carrot soup :) The ginger dominates, not necessarily in a bad way, but it's a little overpowering and I even removed some before pureeing the soup. I definitely prefer some of the other fall soups over this one.

Reviewer:

I've made this 3 times now, and I'll keep on making it. This is an easy, extremely satisfying soup.
I used Olive Oil instead. Other than that, I didn't modify ingredients, other than omitting the salt/pepper. I always sprinkle in a pinch or 2 of cinnamon, and that's all this soup needs.
Thank you a million times over for sharing such a great recipe!

Reviewer:

I was so excited to try this recipe after having it at a local cafe, not to mention seeing the recipe's high rating. The soup had no flavor whatsoever and was very bland. I even added some curry powder hoping that would help. The consistency and color were great, but it tasted like blah onion water. Wasn't a hit with me.

Reviewer:

I made a double batch of this using home made vegetable stock, and because my family can be picky, I only used 1 piece of ginger for the double batch. I also subbed coconut milk for the cream b/c my boyfriend is allergic to dairy. FANTASTIC. Even better with a little cracked red pepper or cayenne!